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Cooking
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Fruits and Vegetables
> Asparagus
Links:
Watch Your Garden Grow - Asparagus
Recipe for sautéed asparagus with mushrooms, also growing and freezing tips.
http://www.urbanext.uiuc.edu/veggies/asparagus1.html
Baked Garlic Asparagus
Fresh asparagus with garlic oil, wrapped in bacon, and baked.
http://robbiehaf.com/Recipes/B/329.htm
Asparagus Won Tons
Basic recipe using Won Ton wrappers.
http://www.recipesource.com/fgv/vegetables/asparagus/asparagus-won-tons1.html
Asparagus Cake
A chocolate cake calling for pureed asparagus. Ice with a chocolate frosting.
http://www.recipesource.com/baked-goods/desserts/cakes/00/rec0048.html
Golden Asparagus & Prosciutto Bundles
Recipe for asparagus wrapped with Prosciutto, then battered and fried.
http://www.recipesource.com/ethnic/europe/italian/asparagus-prosciutto-bundles1.html
Asparagus Chicken
Chicken breasts marinated in white wine and herbs, then grilled and served with steamed asparagus and hollandaise sauce.
http://chicken.allrecipes.com/az/asprgschckn.asp
Asparagus with Brie
Steamed asparagus baked with Brie and topped with buttery bread crumbs and toasted sesame seeds.
http://sidedish.allrecipes.com/az/sprgswithbri.asp
Fresh Asparagus and Chicken Casserole
Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole.
http://chicken.allrecipes.com/az/freshasparaguschickencasserole.asp
Pasta with Asparagus
Fresh asparagus sauteed with cooking spray and simmered quickly in chicken broth and sliced mushrooms, then tossed with angel hair pasta and Parmesan cheese.
http://pasta.allrecipes.com/az/pastaasparagus.asp
Asparagus Parmesan
Butter, salt and pepper, and parmesan cheese are used to enhance the flavor of this simple dish.
http://www.italianfoodforever.com/iff/news.asp?id=281
Four Cheese Rotini with Asparagus
Pasta recipe offering variations.
http://www.elook.org/recipes/soup/44998.html
modified by
vang.net
Roasted Asparagus Spears
Provides step by step instructions with photos and reader comments.
http://www.cookingforengineers.com/article.php?id=101
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